Legal Statement and Disclaimer:

Important Please read

General advice
Introduction
Why make your own Liposomal Vitamin C?
Commercial vs Homemade LET Vitamin C
FAQs Please read this section
Ingredients:
Equipment:
Procedure for large batch
Procedure for small batch
Procedure for using Ascorbic Acid and Sodium bicarbonate (baking soda)
Step-by-step directions
Trouble shooting & Tips
Test for percent encapsulation
Directions for use:
Suggested Equipment, Supplies & Further Study:
Cost break down (as of 4/2014)
If you liked this book
ABOUT THE AUTHOR

How To Make Liposomal Vitamin C

(Lipospheric Sodium Ascorbate)
Color photos to show the process step by step
by Cheryl Hines
2013 - 14 All rights reserved
Revision 7 : April 2014

Legal Statement and Disclaimer:

This guide is intended to provide helpful and informative material on the subjects
addressed in the publication. It is sold with the understanding that the author and
publishers are not engaged in rendering medical, health or any other kind of
personal professional services in this book. The reader should consult his or her
medical, health, or other competent professional before adopting any of the
suggestions in this book or drawing inferences from it.
The author specifically disclaims all responsibility for any liability, loss, or risk,
personal or otherwise, which is incurred as a consequence, directly or indirectly, of
the use and application of any of the contents in this book.
To repeat: If you are ill, please do not hesitate to consult a qualified health care
provider.

Important Please read

Dear Reader:
If you or your loved one is seriously ill, I urge you to see your trusted medical
professional for advice. I am not a doctor or health care professional and as such
will not prescribe. I only offer this small book to educate and entertain. I expect
that anyone reading this book will take responsibility for their own health.
Allergy warning: Those who have corn allergies might have an allergic reaction
to ascorbic acid or sodium ascorbate as some brands are derived from corn. If you
are allergic to corn, please check your labels.

General advice
LET Vitamin C is a fabulous discovery but it must not be used like a Band-Aid. It
can and does work wonders but for it to work long term, please consider making
other supportive lifestyle changes such as reducing stress (#1), adding more and
more fresh vegetables to your diet, getting more sleep, fresh air and daily
movement, etc.
Holistic attitude is all about assisting the body to heal itself, not ignore its innate
ability to get well. We dont want to start to use alternative treatments the same
way traditional medicine uses drugs and surgery. So, I would never use or
recommend anyone take large doses of liposomal vitamin C on a long term basis.
A licensed naturopath friend of mine cautioned me to not take megadose LET
vitamin C long term (or any medical treatment, for that matter) but use it like any
short term treatment - to get the job done. As good as it is for you, acid is acid. The
body has to balance the pH by taking calcium out of the bloodstream. If it isn't
there it will take from bones and tissue. Our body can handle short term imbalance
in order to get well. But erosion of our bones and tissues might be the result if
carried on long term.

A suggested protocol: During acute treatments where you are aggressively

treating an illness, take a day off every 5 or 7 days. This way your body has a
chance to work on its own build its own defense system.

Introduction
Nothing new under the sun
Let me first acknowledge freely that the basic information contained in this short
guide is gleaned from many dozens of articles, forum discussions and a small
handful of books. It is my hope that this will save you precious time having it all
distilled into one place.
The man who deserves credit for pioneering homemade LET (liposomal
encapsulation technology) vitamin C is Brooks Bradley. While there have been
others who have contributed, you will almost always find that they reference
Bradleys work. As the process evolved, he continued to make comments making it
possible for people like you and me to take charge of our own health using
homemade LET Vitamin C.
Therefore you have in your hands a book which is the result of dozens of hours of
personal trials and tweaking on how to make LET Vitamin C (ascorbic acid*) at
home.
Note: Making your own liposomal Vitamin C is fairly simple and since the
ingredients as well as the final formula are non-toxic, there is room for slight
variations in amounts and ingredients.
How-to book not a why to book
I will not be discussing the benefits of taking mega doses of ascorbic acid. I
assume that you know that Vitamin C is natures best kept secret for long life and
perfect health and that liposomal Vitamin C is a fabulous way to get it right where
it needs to be in your cells. You want to know how to make it yourself.
If you need to know Why to take it, please see Dr Thomas Levys book, Primal
Panacea, for an authoritative discussion on this topic. He includes the facts
behind the subject as well as gives the reasoning behind dosages. His book
discusses why to take large doses and beginning at page 130 talks in depth about
the whys and wherefores of using liposomal Vitamin C.
For those interested in learning more, I list several on my website:
http://simplefrugal.com/vitamin-c-resources/
~
* For the purposes of this short guide, I will use the term vitamin C and ascorbic
acid interchangeably. Yes, I am aware that there is a difference and is noted in the
FAQs.

Why make your own Liposomal Vitamin C?

Commercially made lipospheric or liposomal Vitamin C products are costly in the
amounts suggested for disease prevention or health maintenance. In my research,
I found that the least expensive form was a dollar per 1000 mg dose. In
therapeutic amounts that would quickly become cost prohibitive.
At the end of this short book I give a cost breakdown of how much it costs to make
homemade Liposomal Vitamin C. Suffice it to say, I love to do things myself if it is
cost effective and relatively simple. At 8 per ounce (roughly 845 mg of absorbed
ascorbic acid) I can say it is very cost effective.
As you will read in a bit, it is relatively simple to make, too. Even my 10 year old
makes it. But it is important to follow the instructions closely. Stirring is
particularly important as it assures that the lecithin completely encapsulates the
sodium ascorbate. The more thoroughly it is encapsulated the more absorbable it
is.

Commercial vs Homemade LET Vitamin C

I cant claim this process makes 100% encapsulated LET Vitamin C. I dont have
access to laboratories or equipment to test encapsulation. I am trusting a process
offered by a man who knew what he was doing Brooks Bradley.
Others who have made homemade LET vitamin C have used crude test, like the
one I include later in this book which indicate anywhere from 50% to 85%
encapsulation. By my calculations, that still provides an excellent uptake of
vitamin C and keeps the cost very low.
I dont compare my homemade version to the commercial version anymore than I
would compare my homemade herbal medicines to the commercially sold
standardized versions. I just know they work the way they are supposed to for me.
Since ascorbic acid is a relatively harmless compound, you cant over do it. You
might get loose stools but that just means to back down. Take a day off. Then use
less next time.

FAQs Please read this section

Many readers of my book have asked the following questions. I think you will find
this collection of questions and answers most worthwhile.
How do you know if your liposomal Vitamin C is encapsulated?
I have included a test to help you determine just how encapsulated your finished
product is (credit goes to Brooks Bradley).
In any case, LET (liposomal encapsulation technology) is still a very new
technology. Even experts say there is no way to exactly determine whether
liposomes are present and, if they are, are they stable (wont unencapsulate).
Even at 50% encapsulation, it is estimated that one is getting at least as much
sodium ascorbate as if a patient were to receive it in an IV. This is because the
lecithin bubble is by far more friendly to the cells than non-LET ascorbic acid.
So, even if the procedure resulted in only 50% efficient encapsulation, it is still very
effective.
If LET Vitamin C is unstable, how much should I make?
Because homemade liposomal ascorbic acid is relatively unstable, it will break
down making more and more ascorbic acid unencapsulated. I recommend you
make only as much LET Vitamin C as you might use in a week but plan to
refrigerate it.
For example, for my large family I would make 3 large (48oz) batches at a time as
we would take anywhere from 1 to 3 ounces at a time each! We would go
through a quart a day during cold season.
I have included procedures for a small approximately 16oz batch for one person for
a few days.
Why Sodium Ascorbate? Why cant I just use ascorbic acid?
I use sodium ascorbate as it is the same buffered form of ascorbic acid which
physicians use when they give ascorbic acid/Vitamin C intravenously. It is also
what you will find in commercially available liposomal Vitamin C.
The reason: Straight pharmaceutical grade ascorbic acid is too acidic (4.2pH) to
use for our purposes. If you take straight ascorbic acid into the blood stream, it
would cause the body to need to neutralize the pH by taking calcium among other
things from your body to balance it, namely from your bones, teeth and organs.
Since the bodys pH level is tightly regulated at a slightly alkaline 7.35 to 7.45, you
want to try to make sure anything you introduce directly into the blood stream of

similar pH. Sodium ascorbate is a buffered version which eliminates this problem.
It is close to 6.9 pH which is slightly acidic but manageable.
I am aware that my readers may have some ascorbic acid powder on hand and
rather than waste it, I am including a procedure that allows you to use your
ascorbic acid by making your own sodium ascorbate using sodium bicarbonate
(baking soda). See that section.
Can I use any other mineral ascorbates like calcium ascorbate,
magnesium ascorbate, zinc ascorbate, etc?
According to Dr Thomas Levy M.D. he cautions against using any form of ascorbate
except sodium ascorbate. The reason being that in the quantity of liposomal form
of ascorbate we use, the mineral would reach a toxic level in your blood stream. He
only recommends sodium ascorbate.
I want to use sunflower lecithin instead of soy lecithin, is that OK?
Yes, you can use sunflower lecithin. For those using sunflower lecithin, keep in
mind the finished product will look different from the soy lecithin version. I have
been told it looks like a highly creamed coffee (beige) colored.
How much liposomal Vitamin C should I take?
This is a book on how to make liposomal Vitamin C not how to take it, thus I
cannot make any recommendations. Please read more about the therapeutic
benefits of liposomal Vitamin C on the internet or Primal Panacea by Dr. Thomas.
My pet is ill. Can I give it to it?
I have no experience with this but several readers have said they have used it
successfully.
Oops! I might have not added enough water or sodium ascorbate or
lecithin. What can I do to fix it?
First of all, lecithin is a very nutritious food in and of itself, so no problem there.
Sodium ascorbate is non toxic and will only cause a loose stool if you take too
much.
I have learned that there is no need to be exact as long as you follow the 3 to 1
volume ratio of lecithin to ascorbic acid, whether its 3 tablespoons lecithin to 1
tablespoon Vitamin C or cup to cup.
Even the water isnt terribly critical as long as you have enough to dissolve the
ascorbic acid and melt the lecithin granules. It simply results in a thicker or thinner
end product.
I have seen recipes for making liposomal Vitamin C that use a third to half the
water that I use. Their results are thicker and more like egg yolk in consistency.

Why do you use the term Vitamin C and ascorbic acid synonymously?
They are not the same.
You are correct. They are not the same. Vitamin C refers to the compound of
nutrients, which includes ascorbic acid, that are present in many fruits and
vegetables, namely citrus fruits.
Ascorbic acid is the isolated part of Vitamin C. It is the active part which has been
used effectively in treatment of colds among other things.
Some will argue that you cannot call what I make (and I will note that even the
commercial variety) liposomal Vitamin C when in fact we use ascorbic acid or
sodium ascorbate, as the case may be.
While I might literally go through my book and change it all, I hope that you can
overlook the term.
Should I be concerned about making the solution in the stainless steel
ultrasound tub? Wont it give off molecules of nickel into my solution?
An excellent point. It is a fact that over time, the inner stainless steel tub will
cavitate or give off miniscule amounts of metal. This is why many more serious
makers of homemade LET Vitamin C will contain the solution in beakers or thin
walled glass containers within the ultrasonic unit.
Put the glass container into the unit and fill the unit with enough water to go to fill
line. You still have to stir as recommended.
I am concerned about taking that much sodium. Is there another way to
take this without using sodium ascorbate?
While Dr Levy doesnt recommend it, you are free to use regular ascorbic acid. Just
use it on a short term basis. Keep in mind that ascorbic acid will acidify your blood
and cause other long-term problems. FYI: A one ounce dose of homemade LET
vitamin C contains approximately 100mg sodium.

Ingredients:
Lecithin granules, Non GMO Soy or sunflower
Sodium Ascorbate powder
Distilled water

Equipment:

2 one quart canning jars + lids for storage

1 pint jar + lid for mixing ascorbic acid powder
Dry and liquid measuring cups
Blender (we use a Vitamix)
pH test strips, optional but not necessary
Ultrasonic jewelry cleaner, large for 1.5 quarts, pictured below. This
one is the Isonic brand.
Plastic ladle, straws (pictured) or plastic spoon for stirring (I get
extras at fast food restaurants)

Procedure for large batch

Approximately 48 oz
Use the following proportions:
cup (100g) lecithin granules
30 oz (890ml) distilled water
cup (48g) Sodium Ascorbate powder
12 oz (350ml) distilled water
Pour 30 oz. (890ml) distilled water that is at least room temperature (can be
warmer) into the VitaMix or large blender (I prefer my Vitamix simply because it
has an ultra low stirring speed). I have made a permanent line on my blender at
the water line.
Turn Vitamix on lowest setting.
Measure and add lecithin granules to the water stirring in the Vitamix.
Stir on low till the lecithin is melted this can take 5 - 10 minutes depending on
the temperature of the water. Will look like a creamy bright, lemon yellow color.
Meanwhile, in the pint jar, pour 12 oz (350 ml) distilled water and sodium
ascorbate powder. Put on lid and shake till all is dissolved.
Next, pour the ascorbate solution into lecithin mixture while still blending. Let it
blend a minute or so. Some suggest you blend for 5 or more minutes in to help
with the homogenization.
Pour lecithin/Vitamin C solution into the ultrasonic cleaner. If you are using a
smaller unit, pour to the max fill line.
Set for longest cycle on your machine. Mine has 480 second cycle which translates
to 8 minutes. Some units have different times, so you might have to figure out
different cycles if your machine does shorter cycles. The idea is to homogenize for
approximately 30 minutes.
Stir fairly often using a plastic soup ladle, straws or spoon. Stirring keeps
the lecithin moving till it has encapsulated the sodium ascorbate. The more you
stir, the more homogenized is the final solution.
Finally, ladle/pour into labeled storage jar. Store in refrigerator. Can be used right
away. It can store in fridge for up to two weeks.
**Note to users of sunflower lecithin: My readers who have used sunflower

lecithin say that the final product is more the color of creamed coffee.

Procedure for small batch

Approximately 16 oz
Use the following proportions:
10 oz (300ml) distilled water
cup (33g) lecithin granules
4 oz (120ml) distilled water
1 tablespoon +1 teaspoon (16g) sodium ascorbate
Pour 10 oz (300ml) distilled water that is at least room temperature(can be
warmer) into the VitaMix or large blender (I prefer my Vitamix simply because it
has an ultra low stirring speed). I have made a permanent line on my blender at
the water line.
Turn Vitamix on lowest setting.
Measure and add lecithin granules to the water stirring in the Vitamix.
Stir on low till the lecithin is homogenized this can take 5 - 10 minutes
depending on the temperature of the water. Will look like a creamy bright, lemon
yellow color.
Meanwhile, in the pint jar, pour 4 oz (120 ml) distilled water and sodium
ascorbate powder. Put on lid and shake till all is dissolved.
Next, pour the ascorbate solution into lecithin mixture while still blending. Let it
blend a minute or so. Some suggest you blend for 5 or more minutes in to help
with the homogenization.
Pour lecithin/Vitamin C solution into the ultrasonic cleaner. If you are using a
smaller unit, pour to the max fill line.
Set for longest cycle on your machine. Mine has 480 second cycle which translates
to 8 minutes. Some units have different times, so you might have to figure out
different cycles if your machine does shorter cycles. The idea is to homogenize for
approximately 30 minutes.
Stir fairly often using a plastic ladle, straw or spoon. Stirring keeps the lecithin
moving till it has encapsulated the sodium ascorbate. The more you stir, the
more homogenized is the final solution.
Finally - ladle/pour into labeled storage jar. Store in refrigerator. Can be used right
away. It can store in fridge for up to two weeks.

**Note to users of sunflower lecithin: My readers who have used sunflower

lecithin say that the final product is more the color of creamed coffee.

Procedure for using Ascorbic Acid and Sodium

bicarbonate (baking soda)
I have put these instructions together for those who want to use ascorbic acid
instead of sodium ascorbate. The main difference between this formula and the
sodium ascorbate version I demonstrate in the book is that with this version, you
are doing the buffering yourself. FYISodium ascorbate is made by reacting
ascorbic acid with bicarbonate of soda. Using sodium ascorbate in my other
procedures just saves this step.
Approximately 14 oz. batch
3 level tablespoons Lecithin granules
1 level tablespoon Ascorbic acid powder
1 level tablespoon plus 1 level teaspoon sodium bicarbonate ,
aluminum free (Bobs Red Mill brand, for example)
Distilled water, to be measured
Pour 8 oz distilled water that is room temperature into the VitaMix or large blender
(I prefer my Vitamix simply because it has an ultra low stirring speed). I have made
a permanent line on my blender at the water line.
Turn Vitamix on lowest setting.
Measure and add lecithin granules to the water stirring in the Vitamix.
Stir on low till the lecithin is homogenized this can take 5 - 10 minutes
depending on the temperature of the water. Will look like a creamy bright, lemon
yellow color.
Meanwhile, in a quart jar pour 2 oz distilled water and ascorbic acid powder. Stir
till all is dissolved.
In a small pint jar, add the soda to 2 ounces water. Put on lid and shake till
dissolved.
Now, SLOWLY dribble the soda water into ascorbic acid solution while stirring. It
will bubble furiously. Keep dribbling and stirring till the bubbling stops. Once it has
stopped the soda will have reacted to the ascorbic acid and the result is sodium
ascorbate!
Next, pour the ascorbate solution into lecithin mixture while still blending. Let it
blend a minute or so. Some suggest you blend for 5 or more minutes in to help
with the homogenization.
Pour lecithin/Vitamin C solution into the ultrasonic cleaner. If you are using a
smaller unit, pour to the max fill line.

Set for 480 second cycle and turn on (480 seconds translates to 8 minutes). My
large ultrasonic cleaner has cycles from 90, 180, 240, 360, and 480 seconds. Some
units have different times, so you might have to figure out different cycles if your
machine does shorter cycles. The idea is to homogenize for approximately 30
minutes.
Stir fairly often using a plastic ladle or spoon. Stirring keeps the lecithin moving till
it has encapsulated the sodium ascorbate. The more you stir, the more
homogenized is the final solution. (Red blur is a straw which we used while doing
the demonstration.)
Finally - ladle/pour into labeled storage jar. Store in refrigerator. Can be used right
away. It can store in fridge for up to two weeks.

Step-by-step directions
Demonstrating the Large batch.

1. Pour 30 oz (890ml) distilled water that is room temperature into the VitaMix or
large blender (I prefer my Vitamix simply because it has an ultra low stirring
speed). I have made a permanent line on my blender at the water line.

2. Set Vitamix (or blender) on lowest setting and turn it on.

3. Measure and add lecithin granules to the water stirring in the Vitamix. (These
are soy lecithin granules which are brighter)

4. Stir on low till the lecithin is homogenized this can take about 5 - 10 minutes
depending on the temperature of the water. I store my water in the house so it
is room temp. Will look like a creamy bright, lemon yellow color (or beige
creamed coffee if you are using sunflower lecithin).

5. Meanwhile, in the pint jar, pour 12 oz (355 ml) distilled water and sodium
ascorbate powder. Put on lid and shake till all is dissolved.

6. Next, pour the ascorbate solution into lecithin mixture while still blending. Let it
blend a minute or so. Some suggest you blend for 5 or more minutes in to help
with the homogenization.

7. Pour lecithin/Vitamin C solution into the ultrasonic cleaner. If you are using a
smaller unit, pour to the max fill line.

8. Set for longest cycle on your machine. Mine has 480 second cycle which
translates to 8 minutes. Some units have different times, so you might have to
figure out different cycles if your machine does shorter cycles. The idea is to
homogenize for approximately 30 minutes.

9. Stir fairly often using a plastic straw or spoon. Stirring keeps the lecithin moving
till it has encapsulated the sodium ascorbate. The more you stir, the more
homogenized is the final solution. (Red blur is the stirring straw.)

10. When the machines turns off, reset for 480 seconds and turn on again, stirring
as before. Do this for 4 cycles or 32 minutes. Foam will be pretty much all gone
and will have a creamy lemon yellow color.

11. Finally - ladle/pour into labeled storage jar. The final product is somewhat
watery.
12. Can be used right away. Can store at room temperature for up to 4 days and in
the fridge for up to a week.

Actual color of finished product varies. It is more creamy lemon yellow

when using soy lecithin is or beige colored if using sunflower lecithin.

Trouble shooting & Tips

First, of all, did I leave something out? Did I not cover this well? I welcome your
feedback. Keep in mind I am not a scientist so this was not treated from that point
of view. It is the result of my wide research and reading, then application of what I
learned.
In any case, contact me at: http://simplefrugal.com to give me your thoughts. I will
consider adding any useful information to the next revision of this book.
There is a darker layer on the bottom of the jar what is it?
This layer is actually lecithin which didnt homogenize during the stirring
process. It just means you need to spend more time consistently stirring while it is
being zapped.

Is there a way to shorten the stirring process?

Not really. The stirring is critical to the encapsulation process. At rst we used
straws or plastic spoons. Later we found that a plastic soup ladle did the trick
better than the straws.

The jars leak even if I tighten them whats with that?

Lecithin has an odd way of making water thin out and leak around the jar lids.
This is normal.
The taste is salty. How can I make it more palatable?
To make it more palatable, take in orange juice or Tang whatever helps to get
it down. Many of my kids just swig it down. Has a sort of soapy taste that some get
used to.
I heard that the final product should be thick like egg yolk not watery.
One reader heard that it was not good unless it was thickened or viscous when
properly processed. After investigating this I found that the thickness depends on
how much water is added during the process. The amount of water added doesnt
seem as critical in terms of how the final product works in your body. I tested
several amounts of water, resulting in thicker final products and found that they
worked as well as my original more watery instructions.
The longer the LET Vitamin C sits, the more likely it will become unencapsulated.
Try to use yours within a week. You can tell if its going off it has a more sour
taste.
Use a timer and keep stirring

Making liposomal Vitamin C is not difficult at all but is it very time consuming.
Monitoring the ultrasonic time can be tedious. We use a timer that sounds off
when the machine stops buzzing.
My final product is very watery. I thought it is supposed to be thick, like
the commercial product.
I have read all over the internet and tried many versions of this formula. I will be
the first to admit mine is not the only way to make liposomal vitamin c. Some use
one third the water that I use and their result is rather thick like egg yolk.
What I found that is critical is as follows:
Get the volume ratio of lecithin to ascorbate 3 to 1. Whether you use cups or
tablespoons or whatever. I use cup to cup for example.
Make sure to completely dissolve the ascorbate in water before adding it to the
lecithin.
Agitate in jewelry cleaner for anywhere from 10 to 30 minutes. The variation
seems to have to do with the depth of the solution in the machine. Some
suggest keeping the amount shallow no more than two inches and agitate for
10 minutes. I prefer to agitate my solution for 24 to 30 minutes at max fill.

Test for percent encapsulation

The following is a direct quotation by Brooks Bradley, the grandfather of
homemade liposomal encapsulation technology (LET):
Brooks Bradley's simple test to gauge LET efficiency of a liposomal
Vitamin C solution:
1) Pour 4 ounces of the finished LET Vitamin C into a 12oz container.
2) Add 1/4 teaspoon of sodium bicarbonate into 1 oz of distilled water,
stirring well.
3) Pour the sodium bicarbonate solution into the LET Vitamin C
mixture, stirring.
Results: If the resulting foam reaction line from this mixture is .5" or
less you will have approximately a 50% encapsulation rate of the raw
ascorbic acid nanoparticles. If the foam is 3/8" or less you will have
approximately 60% encapsulation. If the foam is 1/8" thick or less, you
will have around 75% encapsulation.
Foam occurs when the unencapsulated Vit C reacts with the sodium
bicarbonate which is added to produce sodium ascorbate. The
liposome encapsulated Vit C will not react. Thus, the less foam, the
more Vit C is encapsulated and the more efficient went your process.
By the way, this test solution should not be discarded as it is still
valuable as a medicinal! The formed sodium ascorbate is a very
useable form of Vitamin C.
Source: http://www.vitamincfoundation.org/forum/viewtopic.php?f=20&t=7499&start=60

Directions for use:

I used to make recommendations based on what my family and I had done after
hundreds of batches with no ill effects. But I have been advised to not suggest any
doses.
I encourage you to learn more about this on your own. I offer several resources on
my site at: http://simplefrugal.com/vitaminc-resources/
There is nothing so powerful as self education. Take charge of your own health.

Suggested Equipment, Supplies & Further Study:

For those who are wanting to look further into this, Ive put together a fairly
well documented resource about Vitamin C on my site.

Also, for your convenience, I have listed the equipment and ingredients which
I use on here:
http://simplefrugal.com/Vitaminc-resources/

Cost break down (as of 4/2014)

Feel free to find your own brands of lecithin and sodium ascorbate. Here are those I
use which I find on Amazon.

NOW foods 10# Lecithin $85 at Amazon

I use approximately 3.5 oz lecithin per portion
1 0# equals 45 portions (160 /3.5 = 45.7)
$85 divided by 45 = $1.89 per recipe portion
NOW Foods 3 # Sodium Ascorbate $45 at Amazon
I use cup (2 oz) sodium ascorbate per portion
3# equals 60 portions (3 x 16 = 48; 48 / 2 = 24)
$45 divided by 24 = $1.88 per recipe portion
$1.89 + $1.88 = $3.77
$3.77 divided by 48 one ounce doses is 8 per dose (approximately 1000 mg of
sodium ascorbate)

Thats a far cry from the $1 per packet commonly available.

If you liked this book

Other resources by Cheryl Hines
Get Well Stay Well
Talks to you like youre smart enough to take care of yourself but just dont know
where to start. This is about simple, homemade health. Part one of this book goes
into why we get sick, the next part tells you what you can do about it and finally
she shares her own family remedies that WORK!
Visit her website: http://SimpleFrugal.com

ABOUT THE AUTHOR

Cheryl Hines is wife to Mark and mother of nine beautiful children and, at the time
of this writing, grandma of three! Youll often find her messing around in the
kitchen, baking bread from scratch, learning gluten free baking, and combining
home remedies to help keep her family well. Her pet passion is to find ways to
simplify and do it herself. She often teases that after two years in college, she is a
career student at the University of Hard Knocks. As a result, she has discovered
hundreds of tricks and hacks to simplify life.
Catch her at her home at http://simplefrugal.com where she shares her latest
insights!
While visiting why not get updates and freebies when you sign up on the
SimpleFrugal Family list, too.